The shallot Vinaigrette really makes this grilled chicken dish stand out! Make sure you get chicken with the skin on for this one.
1 chicken, cut into pieces
Salt and pepper
12 shallots, sliced thin
1/2 c hazelnut of olive oil
2 tbsp lemon juice
1/2 tsp salt
Preheat grill to high. Salt and pepper chicken. Cook for 10 – 15 min per side, turning a couple of times.
Combine the shallots, oil, lemon juice and salt.
Place chicken in a shallow dish and top with shallot mixture. Cover with foil and let rest 15 minutes.
This is a tasty and easy way to enjoy spring asparagus! I served it with broiled salmon and scallions.
4 shallots, sliced thin
4 oz cubed pancetta
Salt and pepper
1 lb asparagus, sliced thin
In a large skillet cook pancetta and shallots over medium high heat until they start to get crispy. Add asparagus and cook for 10 minutes until cooked crispy, stirring frequently.
If you’ve been following my blog, you know come spring I develop a pretty serious asparagus habit. The challenge finding new ways to cook up my fav spring veg. Leave it to Ms Wells to come up yet another perfect recipe! This is adapted from Vegetable Harvest.
- 1/3 c shallots, minced
- 2 TBSP sherry vinegar
- 2 TBSP lemon juice
- Lemon zest from 1 lemon
- 1/3 c olive oil
Combine in a jar and set aside.
- 1 lb asparagus
- 3 TBSP vinaigrette
- Sea salt
- 1 oz shaved Parmesan
Preheat oven to 450.
Toss asparagus with vinaigrette, season with salt and place in a pan in a single layer.
Bake 12 min. Add parm and cook until melted.
Serves 2. 2 WW PP.
I love salmon and Im lucky enough to have an awesome fish monger at my darners market. I found this recipe on epicurious.com, super easy and delicious!!
1/4 chopped shallots
1/8 c drained capers
1 tsp dried dill weed
1 lb skinless center-cut salmon fillet
2 tsplemon-pepper seasoning
4 thin slices of lemon
1 TBSP butter
Preheat oven to 425°F. Place large sheet of parchment on baking sheet.
Mix shallots, capers and dill in small bowl. Place salmon on parchment, sprinkle with lemon-pepper seasoning. Spread shallot mixture over salmon, Dot with butter and top with lemon slices. Fold up edges to enclose salmon; seal.
Bake salmon just until opaque in center, about 28 minutes. Open parchment transfer salmon to platter. Spoon any juices over. Garnish with lemon wedges and serve.
I have a stack of “to try” recipes that im slowly cooking my way through. This one is perfect for a weeknight when you are already chopping shallots for another dish. The pistachios add a nice salty crunch.
2 tsp olive oil
1 shallot, finely chopped
Salt and pepper
1 c quinoa, rinsed well
1 1/2 c chicken broth l
1/4 c pistachios, chopped
3 TBSP chopped flat-leaf parsley
1 TBSP chopped fresh mint
Heat oil in a medium saucepan over medium heat. Add shallot, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Add quinoa and cook, stirring frequently, until quinoa starts to toast and smell nutty, about 5 minutes. Add chicken broth and bring to a boil.
Stir in quinoa, reduce heat to low, cover, and simmer gently until quinoa is tender, 25-30 minutes. Remove pan from heat, fluff quinoa with a fork. Cover; let stand for 5 minutes.
Fold pistachios, parsley, and mint into quinoa. Season with salt and pepper.
Serves 4 – 6.
I love pasta! We eat it at least once a week. As usual, when pasta is made in our house at the end of the week it is more of use up what’s left in the fridge exercise.
1/2 lb pasta
1/2 lb asparagus, cut in 1/2 inch pieces
3 shallots, minced
4 cloves garlic, minced
1 TBSP olive oil
1 c white wine
1 c chicken stock
8 oz creme fraiche
2 TBSP fresh chives, snipped
1 TBSP fresh tarragon, chopped
4 oz ricotta Salata
Red pepper flakes
Bring a large pot of salted water to a boil. Cook pasta according to directions.
In a 12 inch skillet, heat olive oil over medium heat, add garlic and shallots, cook for 5 minutes until they start to brown. Add wine and stock, reduce by 1/2. Add asparagus, cook for 5 minutes. Reduce heat to low, stir in creme Fraiche and herbs. Add pasta and ricotta Salata, stir and serve
Monday’s are perfect for Pasta. It cooks quickly and you can whip crazy combos of ingredients while the water bowls, which is exactly what I did.
1 lb pasta
2/3 c shallot minced
4 oz pancetta, diced
1 basket of cherry tomatoes
6 oz spinach
16 oz ricotta
3 springs of parsley, chopped
4 springs of basil, chopped
1/4 c pine nuts
Bring a large pot of salted water to a boil. Cook pasta according to packaging.
In a 12 inch skillet, cook pancetta until crispy. Remove. Add shallots and cook until brown in pancetta fat. Add tomatoes, cool until they start to explode. Turn off heat and add ricotta. When pasta is done, use a slotted soon and transfer to tomato mixture, stir in spinach, add pasta water if it starts to dry out. Cover for 2 minutes.
Serve pasta sprinkled with pancetta, chopped herbs and a few pine nuts.
Serves 4 – 6.